Heat 2 tbsp of oil in a kadai, and add chopped ginger and green chillies, fry for a minute and then add the fresh chopped Methi leaves and Mint Leaves; add salt and let it cook for 2 minutes.

All the excess water from the leaves oozes out, carefully, separate the water. You can use this water while kneading the dough.

Add this methi mixture to the fresh crumbled panner.

Add Garam masala powder and pepper powder. Mix well. Keep aside.

Knead the dough with the whole wheat flour and maida. Cover the dough with a wet muslin cloth and let it rest for about 30 mins.

Roll out small balls of the dough and fill with 1 tbsp of the filling.

In The Making

Roll out the dough with a rolling pin. Dust liberally with flour to avoid the stickiness.

Pat off the excess flour and roast on a hot griddle.

Fry one side for 1 minute and then turn over and brush with a little oil.

When the second side is done and golden brown, flip and brush with a little oil on that side too.

Serve hot with raita.

Methi-Paneer Paranths with Carrot-Tomato Raita

And the verdict:Just Yummy..... Methi is a very healthy option to use in parathas, unlike the regular aloo ones. Adding the paneer gives it a shahi touch and the mint leaves add the extra aroma..... It was just a lovely dinner :-)

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